Russian Potato Salad Recipe

5 from 1 vote

This Russian potato salad recipe for the Olivier Salad, eaten in many countries where it’s called ensalada Rusa, makes a Russian salad that dates to the 1860s, when it was invented by the chef of a celebrated Moscow restaurant. Served at family gatherings, as one of an array of traditional dishes, especially at Russian Christmas and Russian Easter, it’s also a fantastic summer salad for barbecues and picnics, and a filling winter salad served as a side to a sizzling steak, hearty sausages or a warming roast.

Prep Time35

Cook Time15

Total Time50

Course: Salad

Cuisine: Russian

Servings: Servings

Calories: 149kcal

Author: Lara Dunston

Ingredients

2 waxy potatoes 370g, boiled and diced
1 big carrot 200g, boiled and diced
½ white onion 100g, finely diced
1 small red onion 50g, finely diced
100 g peas fresh or frozen, defrosted, and cooked
2 eggs boiled and diced
4 gherkins finely diced
2 tbsp capers
2 radishes finely diced
3 tbsp mayonnaise
1 tsp sea salt or to taste
1 tsp black pepper or to taste
1 tbsp fresh dill finely chopped
1 tbsp fresh parsley finely chopped

Instructions

Dice potatoes and carrots, boil them together in a pot, starting with cold water, and a pinch of salt, for about 10 minutes. Scoop a cube of potato out of the water – if you can pierce the piece easily with a toothpick, they’re ready.
Remove the pot from the stove, drain the diced potatoes and carrots in a colander, run cold water over them, and set aside to drain completely.
While the potatoes and carrots are bubbling away, hard-boil the eggs. When done to your liking, run the eggs under cold water, set aside to peel when cool enough to touch, then dice the eggs.
Dice the other vegetables and pickles, chop the fresh herbs, and slide everything into a big salad.
Add the mayonnaise, salt and pepper, dill and parsley, and gently combine but combine well. Taste, and if needed add more mayonnaise, salt and pepper, or even fresh herbs if you like.

Nutrition